Part 235 (1/2)

ENTREES Lamb Cutlets and Cuc.u.mbers.

Lobster Patties.

SECOND COURSE.

Roast Fillet of Veal.

Boiled Leg of Lamb.

Asparagus.

THIRD COURSE.

Ducklings.

Gooseberry Tart.

Custards.

Fancy Pastry.

Souffle.

DESSERT AND ICES.

1979.--DINNER FOR 6 PERSONS (May).--I.

FIRST COURSE.

Vermicelli Soup.

Boiled Salmon and Anchovy Sauce.

ENTREES.

Fillets of Beef and Tomato Sauce.

Sweetbreads.

SECOND COURSE.

Roast Lamb.

Boiled Capon.

Asparagus.

THIRD COURSE.

Ducklings.

Cabinet Pudding.

Compote of Gooseberries.

Custards in Gla.s.ses.

Blancmange.

Lemon Tartlets.

Fondue.

DESSERT.

1980.--DINNER FOR 6 PERSONS (May).--II.

FIRST COURSE.

Macaroni Soup.

Boiled Mackerel a la Maitre d'Hotel.